Texas Flood Pie

Chocolate, chocolate, and more chocolate…and peanut butter… and marshmallows…and pecans.. This easy pie has it all, piled high and ready for any potluck or special occasion.

Texas Flood Pie

For Crust
  1. 2 sleeves Ritz crackers
  2. 1/2 cup salted butter melted and allowed to become golden brown
  3. 1/2 teaspoon vanilla salt but good, optional
  4. For Dark Chocolate Ganache
  5. 1 cup bittersweet chocolate chips
  6. 1/2 cup heavy cream whipping
  7. 1 tablespoon butter

For Peanut Butter Mousse
  1. 1 cup plus 2 tablespoons heavy cream whipping, divided use
  2. 8 ounces cream cheese room temperature
  3. 1 cup creamy peanut butter
  4. 1 cup powdered sugar
  5. 1/2 cup milk chocolate chips

For Topping
  1. 1/2 cup mini marshmallows
  2. 1/2 cup chopped pecans
  3. 1/2 cup chocolate chips milk, bittersweet, or a combination

For Milk Chocolate Ganache
  1. 1/2 cup heavy cream whipping
  2. 1 cup milk chocolate chips
  3. 1 tablespoon white corn syrup
  4. 1 tablespoon butter

For Crust
  • Preheat the oven to 400F
  • Put the crackers in the blender and pulse until they are crumbs.
  • Mix in the vanilla salt.
  • Mix with the butter and press into the bottom and up the sides of a 10-inch pie plate.
  • Bake for 10 to 15 minutes, or until set.
  • Remove from oven and cool.
Dark Chocolate Ganache
  • Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove.
  • Remove from heat.
  • Add the chocolate and butter. Stir until melted and smooth.
  • Spread the chocolate over the crust and place in the freezer